ZUCCHINI FRITTATA

SERVES 4 / READY IN 30 MINUTES / DF GF RSF V

This is a fantastic breakfast-for-dinner recipe that is also a welcome addition to any summer picnic. You can use whatever vegetables or herbs you have at hand. We like to use little potatoes from the garden, but any potatoes will do.

450g/16oz potatoes, peeled and thinly sliced

into ½cm/¼in rounds (4 medium) 4 tablespoons extra virgin olive oil

2 zucchinis, sliced into 1cm/½in rounds

10 eggs

1 teaspoon flaky sea salt freshly ground black pepper, to taste

½ cup finely chopped soft herbs such as dill, basil,

chives, parsley, plus extra to sprinkle 60g/2oz goat’s cheese or feta (optional)

Place the sliced potatoes in a large bowl and sprinkle with a teaspoon of fine salt. Cover with boiling water and leave to sit while you prepare the other ingredients. Preheat your oven to 180°C/350°F fanbake.

Heat 2 tablespoons of olive oil in a heavy ovenproof frying pan over medium heat. Fry the zucchini in batches until browned (2 minutes). Remove from the pan and set aside.

Whisk the eggs with the flaky salt, pepper, and herbs. Drain the potatoes. Heat the remaining olive oil in the ovenproof pan over low heat. Pour half of the egg mixture into the pan. Take off the heat and top with half of the sliced potatoes and the fried zucchini. Pour the remaining egg over the top, then add the remaining vegetables. Gently push the vegetables down to submerge them in the egg mixture. Crumble with cheese, if using, and sprinkle with additional herbs.

Place the pan back on the stovetop over the lowest heat and cook until the edges start to set (10–15 minutes). Transfer the pan to your oven and bake until the eggs are completely set, the centre looks puffed up, and the top is golden (about 15 minutes). NOTE If you don’t have an ovenproof pan, you can bake this in a baking dish at 180ºc/350ºf fanbake until set and lightly golden (45–50 minutes).